Pizza is fun and easy! Steve will demonstrate how to make pizza dough and fresh tomato sauce, a great use of summer tomatoes and basil. And don't forget the toppings! Learn to make Margherita pizza (fresh tomato sauce, fresh mozzarella, and basil) olive and caper pizza, and fresh arugula pizza.

Date: Thursday evening, April 28th, from 6:30 - 8:30pm

Class fee: $25.00 (includes a light dinner)

Sweet and Savory Tarts with Heli-Claire

Summer is the perfect time for tarts. Heli-Claire will teach how to make both sweet and savory tarts, inspired by available local fruits and vegetables. Learn how to make delicate butter crusts, both sweet and savory, as well as how to select and prepare fillings. Menu includes a roasted vegetable and cheese tart, an open faced asparagus pie with a mixture of ricotta and jack cheeses and a fresh fruit tart.

Date:Sunday, May 22nd, from 10:30am - 12:30pm

Class fee:$25.00 (includes a light lunch)

Spanish Tapas with Avi Pogel

Avi will share his knowledge of local foods and world cuisine by preparing tapas, small dishes of diverse finger foods, a tradition of Spain. Tapas menu includes: Spanish tortillas (similar to a fritatta) with chilies and caramelized onions, seared seasonal vegetables with home made aioli (a garlic mayonnaise), and green beans and stewed tomatoes, fennel ragout with toasts and several other surprises. (Menu might change depending on availability of ingredients!)

We recently had another great cooking class here at the store! Kathy Dubois and Steve Boss (hosts of Great Taste on KRUUFM) taught us how to make risotto and farrotto! Farro is prepared very much in the same way as risotto with the exception of using farro in place of rice. Farro is an ancient Italian grain, great for soups, stews, and salads. It is a bit chewy in texture and has a very nice nutty/earthy flavor. We also made a couple of starters and an apple cake!

We started with some slow roasted beets drizzled with Traditional Balsamic Vinegar, olive oil, salt and pepper. Next we had a fresh brussel sprout salad. It was very simple, shredded brussel sprouts, pecorino toscano cheese, lemon juice, olive oil, and salt and pepper.

Diane Whitney has been coming to the At Home Store for the past two years to teach free introduction to canning classes. It is that time of year again, when the farmer's market and garden are providing us with tons and tons of fruits and vegetables! And apples and pears are ripening, too. It is the perfect time to put the extra fruits and veggies into jars for the winter!